Name: Creamy Mango Thai Noodle Salad
Prep time: 5 min
Cook time: 11 min
Total time: 17 min
Yield: 8 servings
Cuisine: thai
Ingredients: 8 ounces rice noodles; 2 null yellow mangos ((or 1 globe mango, diced)); 1 null red pepper ((thinly sliced)); 2 cups snow peas ((cut into bite-sized pieces)); 2 cups cabbage ((thinly sliced)); 0.25 cup chopped cilantro ((see notes)); 0.25 cup mint ((see notes)); 0.25 cup thai basil ((see notes)); 0.25 cup cashews or peanuts ((I love wasabi or spicy cashews)); 0.25 cup cooking oil; 3 tbsp sesame oil; 3 tbsp rice wine vinegar; 3 tbsp soy sauce; 2 tbsp tahini; 2 tbsp maple syrup ((sub for honey)); 1 tbsp finely minced ginger; 2 cloves garlic ((minced)); 0.5 tsp salt

Instructions

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1

Cook the rice noodles (8 ounces) according to package directions. Once cooked, drain them in a colander, then cool under cold tap water. Set aside to drain completely.
2

In a small bowl, whisk together the cooking oil (0.25 cup), sesame oil (3 tbsp), rice wine vinegar (3 tbsp), soy sauce (3 tbsp), tahini (2 tbsp), maple syrup (2 tbsp), finely minced ginger (1 tbsp), garlic (2 cloves), and salt (0.5 tsp).
3

Place the cooled [rice noodles], mangos (2 yellow), pepper (1 red), snow peas (2 cups), cabbage (2 cups), chopped cilantro (0.25 cup), mint (0.25 cup), thai basil (0.25 cup), and cashews or peanuts (0.25 cup) into a large salad bowl. Pour the dressing over the top and toss until well coated and everything is mixed together.